Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Crispy on the outside and soft on the inside, these cinnamon sugar churro pancakes are the perfect treat for your weekend brunch. After making these many times, I’ve discovered the trick to getting that perfect churro texture in your pancakes. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Roasted Strawberry Lime Basil Ice Cream and Easy Summer Minestrone Soup with Fresh Basil and Beans.
Why This Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch Is Pure Comfort
- Easy to make at home
- Better than takeout
- Crispy on the outside, soft on the inside
- Perfect for weekend brunch
What You'll Need for Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Melted butter
- Vanilla extract
- Cinnamon
- Brown sugar
- Cinnamon
- Brown sugar
- Vanilla extract
- Salt
- Optional: Whipped cream
- Optional: Fresh berries
- Optional: Maple syrup
📝 Ingredient Notes
- All-purpose flour: You can substitute with gluten-free flour for a gluten-free version.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and easy flipping of the pancakes. → See on Amazon
- Mixing bowls — Makes it easy to combine the ingredients and pour the batter onto the griddle. → See on Amazon
How to Make Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Step 2: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Step 3: Combine the wet ingredients into the dry ingredients and mix until just combined.
- Step 4: In a small bowl, mix together the cinnamon and brown sugar.
- Step 5: Heat a non-stick skillet over medium heat. Pour the batter onto the skillet, sprinkle with the cinnamon sugar mixture, and cook until bubbles form on the surface.
- Step 6: Flip the pancake and cook until golden brown on the other side.
- Step 7: Serve the pancakes with whipped cream, fresh berries, and maple syrup.
Cook's Tips for Perfect Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
- Common mistake and fix: The #1 reason these pancakes fail is using too much batter for each pancake. To prevent this, use a 1/4 cup measuring cup to portion out the batter for each pancake.
- : For a crispier exterior, cook the pancakes on the first side until the edges are lightly golden.
- : To keep the pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Storing & Reheating Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pancakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge overnight. Let it sit at room temperature for 10 minutes before cooking.
Freezing Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Freeze leftover pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F until warmed through, about 10 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but beware of soggy texture.
Recipe Notes
- Chef tip: For a fun twist, try adding chocolate chips or fresh fruit to the batter.
- Best substitution: Substitute the milk with almond milk or coconut milk for a dairy-free version.
- Make-ahead: The batter can be made ahead of time and stored in the fridge overnight. Let it sit at room temperature for 10 minutes before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are sticking to the skillet, try adding a little more oil or butter to the skillet before cooking the next batch.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and easy flipping of the pancakes, paying for itself vs takeout. → Check price on Amazon
Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Melted butter
- Vanilla extract
- Cinnamon
- Brown sugar
Seasonings
- Cinnamon
- Brown sugar
- Vanilla extract
- Salt
Optional Toppings
- Whipped cream
- Fresh berries
- Maple syrup
Instructions
- Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Step 2: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Step 3: Combine the wet ingredients into the dry ingredients and mix until just combined.
- Step 4: In a small bowl, mix together the cinnamon and brown sugar.
- Step 5: Heat a non-stick skillet over medium heat. Pour the batter onto the skillet, sprinkle with the cinnamon sugar mixture, and cook until bubbles form on the surface.
- Step 6: Flip the pancake and cook until golden brown on the other side.
- Step 7: Serve the pancakes with whipped cream, fresh berries, and maple syrup.
Notes
- Chef tip: For a fun twist, try adding chocolate chips or fresh fruit to the batter.
- Best substitution: Substitute the milk with almond milk or coconut milk for a dairy-free version.
- Make-ahead: The batter can be made ahead of time and stored in the fridge overnight. Let it sit at room temperature for 10 minutes before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the pancakes are sticking to the skillet, try adding a little more oil or butter to the skillet before cooking the next batch.
Storage
- Fridge: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze leftover pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
- Oven reheat: Reheat in the oven at 350°F until warmed through, about 10 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but beware of soggy texture.
- Make ahead: The batter can be made ahead of time and stored in the fridge overnight. Let it sit at room temperature for 10 minutes before cooking.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 15g
- Carbs: 65g
- Fiber: 2g
- Sugar: 25g
- Sodium: 500mg
- Cholesterol: 120mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch FAQs
Yes, the batter can be made ahead of time and stored in the fridge overnight. Let it sit at room temperature for 10 minutes before cooking.
The #1 reason these pancakes fail is using too much batter for each pancake. To prevent this, use a 1/4 cup measuring cup to portion out the batter for each pancake. Also, make sure your skillet is hot enough before adding the batter.
Yes, freeze leftover pancakes for up to 2 months. Reheat in the toaster oven or oven at 350°F until warmed through.
Yes, preheat your air fryer to 375°F, pour the batter onto the air fryer basket, sprinkle with the cinnamon sugar mixture, and cook for 4-5 minutes on each side.
Substitute the milk with almond milk or coconut milk for a dairy-free version.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Cinnamon Sugar Churro Pancakes for Easy Weekend Brunch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
